When it comes to quick weeknight meals, I tend to go through regional phases of cooking in the most stereotypically American sense (a bit embarrassing). For a month or more I’ll make “Mexican” food – simple salads or tacos seasoned with cumin, cilantro and avocado, topped with salsa. Then I may move onto “Italian” for a couple weeks; spaghetti squash pasta, eggplant parmesan, pizzas, etc. until I run out of Josh’s tomato sauce.
This month has been all about “Greek” food. The phase began with a simple desire for grass-fed lamb and we’re only in the middle of it. These loaded Greek fries pile on all my favorite elements of Americanized Greek cuisine: oregano sweet potato fries topped with spiced lamb meat, tzatziki sauce, fresh tomatoes, feta and pickled red onions. They’re a perfect, satisfying and healthy alternative to greasy summer food.